Gaeng Panang Gai (Thai Panang Chicken Curry)
This quick and easy Thai panang chicken curry recipe (gaeng panang gai) is creamy, made with coconut milk, and comes together in under 30 minutes.
Ingredients
- 2 cups + 2 tbsp coconut milk
- 2 tbsp panang curry paste, see notes
- 1 1/4 cups or 10 oz chicken, sliced thinly, see notes
- 1/3 cup pea eggplants, optional
- 2 tbsp palm sugar
- 1 tbsp fish sauce
- 1/2 tsp salt
- 2 chilies, adjust to taste, see notes
- 3 kaffir lime leaves, cut into thin strips
Instructions
- Reduce half of the coconut milk in your wok or pot over medium heat until it’s thick and oil begins to separate.
- Add panang curry paste and stir well until the coconut milk is fully infused with the spices.
- Add the remaining coconut milk, chicken, and pea eggplants along with sauces and seasonings – palm sugar, fish sauce, and salt. Let the curry simmer for 3–5 minutes, or until the chicken is cooked.
- Lastly, turn off the heat and add kaffir lime leaves strips and sliced chilies. Serve immediately with rice.
Notes
- Use the nutrition card in this recipe as a guideline.
- Chili: Slice thinly, you can choose to keep or remove seeds. Unlike other Thai curries, panang chicken focuses on flavor over intense heat, which is why I used Prik Chi Fa chilies. They're mild to medium spicy.
- Chicken: Slice thinly. You can opt for chicken thighs or breast, just adjust the cooking time accordingly. It can be substituted with other meats or tofu for a vegetarian version.
- Panang curry paste: Using my homemade panang curry paste adds to the authentic taste, but feel free to opt for store-bought versions like Mae Ploy and Maesri.
Calories: 766kcal | Carbohydrates: 20g | Protein: 25g | Fat: 69g | Saturated Fat: 52g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 1418mg | Potassium: 843mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 357IU | Vitamin C: 37mg | Calcium: 64mg | Iron: 10mg
